Turnip, potato & mustard gratin

Turnip, potato & mustard gratin

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(4 ratings)

Prep: 25 mins Cook: 40 mins

Easy

Serves 8
This creamy, comforting side dish makes an indulgent accompaniment for roast pork

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal395
  • fat26g
  • saturates14g
  • carbs35g
  • sugars10g
  • fibre5g
  • protein7g
  • salt0.59g
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Ingredients

  • 450ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 6 turnip, thickly sliced
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 6 large potatoes, thickly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, halved
  • 350ml double cream
  • 3 tbsp Dijon mustard

Method

  1. Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.

  2. Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.

  3. Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through – check with the point of a sharp knife.

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Comments (3)

sarahcg's picture
2.5

Potato, turnip and mustard gratin....just halved the recipe, and after an hour it still wasn't cooked. So beware if you cook this one!

mandyredmond's picture
4

We had a glut of turnips and love this recipe!

scribblecake's picture
4

I let the sliced turnips and potatoes soak in the well seasoned cold milk and water mixture for an hour (I believe the salt seasoning and the pepper flavour then infuses into the veg more) before putting on the heat to come to the boil relatively slowly (due to cooking on a Rayburn). Once boiling I take off heat and drain....

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